1162. Large Truffles, A La Serviette

When the truffles have been thoroughly cleansed by brushing the mould off in water, drain them in a sieve, then place them in a stew-pan lined with thin layers of fat bacon ; pour some wine mirepoix (No. 236) on them, place some layers of bacon on the top, and set then to boil on the stove-fire; the lid must then be put on, and hermetically closed round with stiff flour-and-water paste to concentrate the flavor of the truffles. Allow them to simmer gently by the side of a slow fire, or in the oven, for about three-quarters of an hour, then dish them in the folds of a napkin, and send the following sauce separately in a sauce-boat: - Mix a gill of the finest salad-oil with a table-spoonful of chopped parsley, the juice of a lemon, some mignionette-pepper, a little salt, and two table-spoonfuls of half-glaze (made by boiling down about a gill of the mirepoix in which the truffles have been boiled), which send to table in a sauce-boat.

1163. Truffles, A La Piemontaise

Cut half a pound of fresh truffles into scollops, place them in a sauta-pan with two table-spoonfuls of Lucca-oil, one of chopped parsley, a little chopped thyme, a clove of garlic, some mignionette-pepper and salt; fry them over a brisk stove-fire for five minutes, remove the garlic, then add a gravy-spoonful of Italian or Espagnole sauce, a small piece of glaze, and the juice of half a lemon ; toss the whole together over the fire, and pour it over the hollow crusts of two French rolls, from which the top crust part has been removed, then thickly spread with butter, and afterward flaced in the oven for ten minutes to become crisp.

1164. Portugal Onions, A L'Espagnole

Peel the onions, and stamp out the cores with a long vegetable-cutter about a quarter of an inch in diameter; parboil them in water, for ten minutes, and then drain them upon a cloth. Spread the bottom of a deep sautapan with butter, place the onions in it, moisten with broth sufficient to just cover them, and set them to boil gently over a slow fire, occasionally turning them in their liquor; when they are nearly done, add a dessert-spoonful of pounded sugar, boil them down quickly to a glaze, and when this is done, roll the onions in it, and dish them up in a close circle. Next, pour a gravy-spoonful of puree of fresh tomatas, and an equal quantity of bright Espagnole sauce into the remainder of the glaze, boil this together over the stove-fire, pour it round the onions, and serve.

Note. - These onions are better adapted for garnishing removes of braized beef, etc, than for being served as a second-course dish.

1165. Artichokes, With Butter Sauce

Trim the bottoms of six artichokes, cut off the tips of the leaves, and boil them in water with a little salt, for about three-quarters of an hour; when done, drain them upon a sieve, and immerse them in cold water for five minutes; loosen the fibrous substance in the inside with the handle of a table-spoon, and after this has been all removed from the artichokes, put them back into some hot water for a few minutes to warm them through ; drain them upside down upon a napkin to absorb all the moisture, and then dish them up on a napkin ; pour a little butter sauce (No. 71) inside each, and send up some of the sauce in a boat.